Friday, February 8, 2008
Apricot & Coconut Choc Cookies
Ingredients (serves 25)
1 cup plain flour
1 cup, firmly packed brown sugar
1 cup rolled oats
1 cup desiccated coconut
1/2 cup diced dried apricots
1/2 cup pecans, coarsely chopped
4.5 oz butter, melted, cooled
1 tsp vanilla essence
1/4 cup dark choc bits
Preheat oven to 350°F. Line 2 large baking trays with non-stick baking paper. Sift the flour and sugar into a large bowl. Add the oats, coconut, apricot and pecans and stir until well combined. Make a well in the centre.
Whisk together the melted butter, eggs and vanilla in a small bowl. Add the egg mixture to the flour mixture and stir until well combined.
Use your hands to roll heaped tablespoonfuls of the mixture into balls. Place balls, 2 inch apart, on prepared trays. Press 3 choc bits into each ball, then flatten slightly until about 2.5 inch round.
Bake in oven for 15 minutes or until golden brown. Transfer to a wire rack and set aside to cool completely.